(A little too hot) You can see a very nice season developing in picture 4, but by picture 6, you can see where the season actually got burnt. We had a minor emergency involving a Gecko jumping on my wife while she was absorbed with her Laptop, so, my onions ended up looking like picture 5. Picture 4 is about what you want them to look like, perhaps a little darker. (Work quickly, so as to not overheat the oil.) Add your aromatics, and stir fry over high heat until they are charred black. Heat the Wok until it is lightly smoking, then swirl 1 tablespoon of seasoning oil around the Wok. (You can apparently also do this step with Salt? I have not yet tried Salt, so, cannot comment on how well it might work. Use whatever you have, we are going to char these real bad, and then throw them out. Roughly chop an onion, or some scallions, or garlic chives, or similar. You have your first layer of seasoning, now we are going to really "set" in, and get it good and hard. Leave the Wok in the oven for about an hour, then, turn the oven off, & leave the Wok until cooled off.) (Or, better yet, put your Wok into an oven set to a temperature 50 or 100 degrees F higher than the smoke point of your seasoning oil. Heat this over moderate to high heat, until the Wok is lightly smoking. You are actually trying to remove as much oil as possible, leaving a very thin layer covering the entire Wok. Firstly, get some fresh paper towel, and rub down your Wok really well.
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